亚临界水对卵清蛋白起泡性及乳化性的影响

涂宗财1,2，钮培佩1，王辉1，石燕1，黄小琴2，李瑞平1，常海霞1，包中宇1

Effect of Subcritical Water on Structure, Foamability and Emulsibility of Ovalbumin

TU Zongcai1,2, NIU Peipei1, WANG Hui1, SHI Yan1, HUANG Xiaoqin2, LI Ruiping1, CHANG Haixia1, BAO Zhongyu1

食品科学 . 2015, (9): 39 -44 . DOI: 10.7506/spkx1002-6630-201509008